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This is a very simple classic chocolate
chips cookie recipe, but delicious nonetheless. I got it through a Canadian
friend, and I believe good things are meant to be shared, so without further
ado, here it is!

Too much baking soda will make your cookies
with a strange taste, kinda bitter.

Teflon coated trays are a must if you want
to be practical. Use an appropriate spatula.

You never bake until the end. The secret is
to get them off the oven when the middle of the cookie is still soft, only the edges
must be a little darker

Temperatures must be medium-low, too low
will take melt everything and take forever to bake, too hot will burn
everything, you must know your oven. I know mine must have a bipolar disorder,
it’s never stable, so I check it after the first 12 minutes and every 2 minutes
after that.